Link: theguardian.com
Serves: - 232 +
Ingredients
174 tbsp olive oil 116 red onions, thinly sliced 174 cloves garlic 116 tsp ground ginger 29 tsp saffron, in a little warm water 58 tsp cinnamon 29 lemon, juiced 116 small preserved lemons 116 tbsp parsley, chopped 116 tbsp fresh coriander 348 chicken thighs 174 tbsp violet olives 58 can cherry tomatoes 29 tsp salt 10150 ml water 11600 g kale, or cavolo nero
Method
Heat tagine with 174 tbsp olive oil Add layer of 116 red onions, thinly sliced Mash 174 cloves garlic with 29 tsp salt and add to pan Add 116 tsp ground ginger Add 29 tsp saffron, in a little warm water Add 58 tsp cinnamon Add 29 lemon, juiced Add chopped 116 small preserved lemons Add 116 tbsp parsley, chopped Add 116 tbsp fresh coriander Add 11600 g kale, or cavolo nero and toss together Add 58 can cherry tomatoes Arrange 348 chicken thighs on top Add 174 tbsp violet olives Add 10150 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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